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Ghuguni

Ghuguni is a famous dish from eastern states of India. It is made of dried yellow or white peas and is enjoyed both as a snack and main course. It serves as a great side for dishes like upma, poori, vada, bhaji and is also used as the base for chaat in Orissa.

Its very easy to prepare and is a versatile dish, that can be enjoyed in different ways.

Ingredients:

Dry white/yellow peas: 1 cup ( Soaked for 4 hrs)

Potato: 1 medium.

Onion: 1 medium finely chopped

Ginger garlic paste: 2 tbsp

Red chilli Powder: 1 tbsp

Turmeric: 2 tsp

Coriander powder: 1/2 tbsp

Cumin Powder: 1/4 tbsp

Whole Cumin: 1/2 tbsp

Pancha Photan: 1 tbsp

Dry Red chilli: 2 broken into small pieces

Green Chilli: 2 chopped

Tomato: 1 large finely chopped

Sugar: 1/2 tbsp

Oil: 2tbsp

Coriander leaves: finely chopped 2 tbsp

Procedure:

In a pressure cooker cook the soaked peas and potato till the peas are cooked through but not mushy, that would take 1 whistle and let the pressure release on its own. If you forgot to soak the peas or don't have enough time to do so, soak the peas in warm water for 10-15 mins and then boil it separately till 2-3 whistles in the cooker.

In the mean while dry roast the cumin seeds, broken dry red chilli and pacha photan. Make a fine powder form the roasted spices using a mortar and pestle.

In a kadhai heat oil and add the ginger garlic paste.

Cook the ginger garlic paste till the raw smell is gone.

Add the chopped onion and a pinch of salt and cook for another 4-5 mins or till the onions become mushy.

Add red chilli powder, turmeric powder and cook till the raw smell if gone it wold be a min or so.

It is a very popular dal dish in Orissa. It is generally prepared when there are guests coming over and it has to be vegetarian food. It goes great with poori. It is nutritious as well as tasty. It has goodness of lentils and taste of pumpkin.

I bought a new rice cooker few days back and since then haven't stopped experimenting on it. I used to think its just for cooking rice or steaming meat and veggies. I went through the whole recipe book that came along with it but ended with nothing. It has great recipes but they are not exactly what we prefer to eat. So I did a little research on my own. I have always made biryani the same way layering the half cooked chicken and half cooked rice and cook it over the heater in a cover pot. But most of the time I ended up with a small of portion of the masala, chicken and rice burning .So would go to a restaurant and eat briyani rather than going through all the trouble. After buying the rice cooker I decided to give chicken biryani one more shot in the rice cooker. I thought what the heck it can't be any worst :) And I am glad that I tried. It turned out amazing. It had every thing one looks for in a good biryani, aroma, flavor and juicy chicken. So here we go... Ingredients: Chicken…